Mini Chocolate Chip Muffins
These bite-sized chocolate chip muffins are soft, fluffy, and perfect for breakfast, snacks, or lunchboxes. Quick to bake and irresistibly delicious!
Equipment
- Mini Muffin Tin
- Mixing bowls
- Whisk
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup butter melted
- ½ cup buttermilk
- 1 tsp vanilla extract
- 1 large egg
Chocolate Chips
- ¾ cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease a mini muffin tin or use liners.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the melted butter, buttermilk, vanilla extract, and egg until combined.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in the mini chocolate chips gently to evenly distribute them.
- Fill the mini muffin cups about ¾ full with batter.
- Bake for 10–12 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.
Notes
For a healthier variation, use whole wheat flour instead of all-purpose flour and replace half the butter with applesauce. Store in an airtight container for up to 3 days or freeze for longer freshness.